Entrées

Roast Cornish Hens with Cranberry-Hazelnut Stuffing

Roast Cornish Hens with Cranberry-Hazelnut Stuffing

  • 6 slices bacon
  • 1 large onion, chopped
  • 3 stalks celery, chopped
  • 2 Tbsp (25 mL) chopped fresh thyme
  • 1 tsp (5 mL) chopped fresh sage
  • 1 cup (250 mL) chopped hazelnuts
  • 2 Tbsp (25 mL) Frangelico liqueur
  • 4 cups (1 L) chopped stale bread
  • 1/2 cup (125 mL) chicken stock
  • 1/2 cup (125 mL) dried cranberries
  • 1 tsp (5 mL) salt
  • 2 tsp (10 mL) freshly ground black pepper
  • 6 Cornish hens (about 1 lb / 500 g each)
  • 6 Tbsp (90 mL) butter, softened

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Makes 6 servings

Having the boss over for dinner? Trying to impress the unimpressable in-laws? Need to apologize without admitting guilt? Cornish hens selflessly sacrifice their tiny, meaningless lives in service of the ultimate suck-up dish. If you want something less finicky you can substitute a roasting chicken and increase cooking time to 2 to 3 hours, depending on size.

  1. Preheat oven to 400°F (200°C).
  2. Crisp bacon in a large skillet over medium heat. Drain on paper towel, crumble and set aside.
  3. Sauté onion and celery in bacon renderings until soft, about 10 minutes. Stir in 1 Tbsp (15 mL) thyme, sage, hazelnuts and Frangelico. Pour onion mixture over chopped bread and toss well. Drizzle with chicken stock and toss to combine. Stir in crumbled bacon, cranberries, 1/2 tsp (2 mL) salt and 1 tsp (5 mL) pepper. Set aside.
  4. Wash hens and pat dry. Spoon stuffing mixture into cavities. Combine softened butter, remaining thyme, 1/2 tsp (2 mL) salt and 1 tsp (5 mL) pepper. Rub hens with butter mixture and place on rack in large roasting pan.
  5. Roast for 45 minutes to 1 hour or until internal temperature reaches 180°F (82°C). Remove from oven and tent with aluminum foil. Let rest 10 minutes before serving.